Olive-Rosemary Flatbread
Millet-Raisin Wheat Bread
Sweet Potato And Pecan Bread
Here are 3 vegetarian breads you might enjoy.
* Exported from MasterCook *
Olive-Rosemary Flatbread
Recipe By : Vegetarian Times Magazine, May 1998, page 39
Serving Size : 16 Preparation Time :0:00
Categories : Breads Vegetables
Bread Bakers Mailing List Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Ounce packaged active dry yeast or 1 Tbs.
1 1/2 Cups lukewarm water
7 Tablespoons olive oil
3 Cups bread flour
plus extra for kneading
1/2 Cup whole wheat flour
2 Teaspoons coarse salt
2 Large clov garlic -- minced
1/4 Cup finely chopped kalamata olives
1 Teaspoon minced fresh rosemary
16 SERVINGS VEGAN
Flatbread, called fougasse, is enjoyed throughout Provence. Long before
there were ovens, these breads were baked on the floor of the hearth. This
assertively flavored fougasse can be cut into small squares for an
appetizer or larger squares to be served with a meal.
In a large bowl, sprinkle yeast over water and stir with fork to dissolve.
Let stand 5 minutes. Whisk in 4 tablespoons olive oil.
In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt.
Add flour, one cup at a time, to yeast mixture, stirring well after each
addition. When dough begins to come away from sides of bowl, turn out onto
lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon
rosemary. Continue kneading, adding more flour as necessary, until dough
is shiny, elastic and no longer sticky, about 10 minutes.
Transfer dough to lightly oiled bowl and turn to coat all sides with oil.
Cover bowl with plastic wrap and set aside until dough triples in volume,
about 2 hours.
Punch down dough and place in a greased 13- by 9-inch baking sheet. Press
and pat dough until it covers entire surface of pan. Cover with a towel
and let rise until dough reaches top edge of sheet, about 45 minutes.
Preheat oven to 400 degrees. Just before baking, dimple dough with
fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with
remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on
middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1
cup boiling water into empty dish and close door. Bake until bread is well
risen and golden, 20 to 25 minutes. Remove bread from pan to wire rack.
Brush surface with remaining 1 tablespoon oil. Cut into squares and serve
warm.
PER SQUARE: 165 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0
CHOL.; 353MG SOD.; 1G FIBER.
Converted by MC_Buster.
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* Exported from MasterCook *
Millet-Raisin Wheat Bread
Recipe By : Vegetarian Times, October, 1998 page 58
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bakers Mailing List Breads
Fruits Low Fat
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups lukewarm water
3/4 Cup millet
1 Tablespoon honey
2 1/2 Teaspoons active dry yeast
1 Cup all-purpose flour
1 3/4 Cups bread flour
1 Cup whole wheat flour
2 1/2 Teaspoons salt
1 Cup raisins
1 Cup hot water
2 LOAVES (20 SLICES) DAIRY-FREE
Millet is a pale-yellow, high-protein grain that is cultivated as a staple
in North Africa and Asia, where it has been farmed for at least 6,000
years. In Europe and the United States, it is grown mostly for animal
feed, but it is available for your baking needs in natural food stores.
Combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or
in large bowl. Let sit for at least 2 hours or overnight to allow millet
to soften.
Stir in honey. Sprinkle yeast over mixture, stir and let sit 2 minutes.
Add flours and salt. Mix with dough hook or knead by hand for 8 to 10
minutes, until dough is silky and resilient.
Meanwhile, put raisins in small bowl, add hot water and let stand until
plump, about 10 minutes.
Drain raisins and mix or knead them into the dough until thoroughly
incorporated. Transfer dough to lightly oiled bowl and cover with plastic
wrap. Let rise in a warm draft-free place until doubled in volume, about 1
'A hours. Punch dough down, re-cover with plastic wrap and let rise again
30 minutes.
Preheat oven to 400 F. Grease two 8-by 4-inch loaf pans or generously dust
baking sheet with whole wheat flour. Place dough on lightly floured work
surface and cut into 2 equal pieces. Shape dough into oblong loaves.
Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in
prepared pan or on baking sheet. Cover with lightly oiled plastic wrap and
let rise in warm place 20 minutes. Uncover loaves and, using a spray
bottle, spritz them with water and dust with whole wheat flour. Make 2 or
3 diagonal slashes in tops of loaves with serrated knife. Using a spray
bottle, sprirz the oven walls with water. Work quickly so oven does not
lose heat.
Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20
to 25 minutes for rolls). The bread is done when the crust is dark and
firm and the loaves sound hollow when their bottoms are tapped. Let bread
cool in the pan or on baking sheet for 10 minutes. Transfer loaves to wire
rack and let cool completely.
Bread Machine Instructions 1. Combine ingredients in bread pan in order
specified by manufacturer's instructions. 2. Process on whole wheat
medium setting.
Reprinted with permission from Flavored Breads by Mark Miller and Andrew
MacLauchian. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA
94707.
PER SLICE: 140 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 30G CARBS.; 0
CHOL.; 293MG SOD.: 2G FIBER.
Converted by MC_Buster.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1582
* Exported from MasterCook *
Sweet Potato And Pecan Bread
Recipe By : Vegetarian Times, October, 1998, page 61
Serving Size : 20 Preparation Time :0:00
Categories : Breads Vegetables
Bread Bakers Mailing List Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sweet potatoes
1/2 Cup lukewarm water
1/4 Cup lukewarm milk
2 Tablespoons olive oil
2 Teaspoons active dry yeast
2 Cups bread flour
1 Cup whole wheat flour
2 Teaspoons salt
1 Teaspoon maple syrup
1 Cup toasted pecans
2 LOAVES (20 SLICES) LACTO
This bread is a delicious accompaniment to vegetable soups and stews. It
can also be made into a larger braided loaf.
Preheat oven to 375 F. Bake sweet potatoes 30 minutes. Remove from oven
and let cool.
Peel sweet potatoes and cut into 1-inch pieces. Place water, milk and
olive oil in bowl of heavy-duty electric mixer or large bowl. Sprinkle
yeast over mixture, stir in and let sit 2 minutes. Add diced sweet potato,
both flours, salt and maple syrup. Mix with dough hook (or knead by hand)
4 to 6 minutes, or until dough is smooth and elastic.
Add pecans and mix or knead 2 minutes. Transfer dough to lightly oiled
bowl, cover with plastic wrap and let rise in warm. draft-free place until
doubled in volume, about 1 hour.
Punch down dough and turn dough out onto lightly floured work surface. Cut
dough into 2 equal pieces and form into oblong loaves. Place in two oiled
8- by 4-inch loaf pans and cover with oiled plastic wrap. Let rise in warm
place until doubled in volume, 30 minutes.
Preheat oven to 400 F. Uncover loaves and bake 35 to 40 minutes, or until
dark brown. Let bread cool in pans 10 minutes, Turn loaves out onto a wire
rack and cool completely.
Bread Machine Instructions 1. Prepare sweet potatoes as directed in
recipe. 2. Combine all ingredients, except sweet potatoes and pecans in
bread pan in order specified by manufacturer's instructions. 3. Process
on the sweet or raisin bread setting (#8). 4. Add sweet potatoes and
pecans at beeps.
Reprinted with permission from Flavored Breads by Mark Miller and Andrew
MacLauchlan. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA
94707
PER SLICE: 131 CAL.; 3G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0
CHOL.; 278MG SOD.; 2G FIBER..
Converted by MC_Buster.
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Nutr. Assoc. : 1089 0 0 0 0 0 0 1582 1582 0